A Taste of Spring: My Cherished Rhubarb Bread

The vibrant tang of rhubarb has always been a harbinger of spring in my kitchen. Growing up, my father, a man with an insatiable sweet tooth and a deep love for anything homegrown, always ensured our garden overflowed with ruby-red stalks. This Rhubarb Bread, a recipe that graces our table with comforting regularity as the weather warms, is more than just a baked good; it’s a cherished memory, a fragrant whisper of sunny afternoons and the joy of simple, delicious produce. Each slice, studded with jewel-like rhubarb, evokes a sense of nostalgic warmth that I am delighted to share.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 30
• Yields: 3 loaves
• Dietary Type: Classic (contains gluten, dairy, eggs)

Ingredients

This recipe yields a generous amount, perfect for sharing with loved ones or gifting. You’ll want to have these on hand to bring this delightful bread to life.

For the Bread:

• 3 cups sugar
• 1 1⁄3 cups oil (a neutral oil like vegetable or canola works best)
• 2 large eggs
• 2 cups buttermilk
• 2 teaspoons salt
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 5 cups all-purpose flour
• 3 cups rhubarb, diced (fresh or frozen and thawed, with excess liquid drained)

For the Topping:

• 1 1⁄2 cups sugar
• 3 tablespoons butter, melted
• 3 teaspoons cinnamon

Equipment Needed

To create this wonderful rhubarb bread, you’ll need a few key kitchen staples:

• A large mixing bowl
• A whisk or electric mixer
• Measuring cups and spoons
• Three 9×5 inch loaf pans
• A spatula or spoon for mixing
• A cooling rack

Instructions

The process of creating this rhubarb bread is straightforward, with a few key steps to ensure a perfect bake every time.

1. Prepare the Batter: In a large mixing bowl, beat together the sugar, oil, and eggs until well combined.
2. Incorporate Wet Ingredients: Add the buttermilk, salt, baking soda, and vanilla extract to the bowl. Whisk until everything is thoroughly incorporated and the mixture is smooth.
3. Add Flour: Gradually add the flour to the wet ingredients. Mix until just combined. Be careful not to overmix; a few small lumps are perfectly acceptable.
4. Fold in Rhubarb: Gently fold in the diced rhubarb into the batter. Ensure the rhubarb is evenly distributed throughout the mixture.
5. Prepare Loaf Pans: Grease and flour your three 9×5 inch loaf pans. Alternatively, you can line them with parchment paper, leaving an overhang to help with lifting the baked loaves out.
6. Fill the Pans: Divide about half of the batter evenly among the three prepared loaf pans. Do not overfill the pans; you want to leave enough room for the bread to rise. A good guideline is to fill them about halfway or two-thirds full.
7. Add the First Layer of Topping: In a small bowl, mix together the topping ingredients: 1 1⁄2 cups sugar, melted butter, and 3 teaspoons cinnamon. Sprinkle half of this topping mixture evenly over the batter in the loaf pans.
8. Add the Remaining Batter: Add the remaining batter over the topping layer, dividing it equally among the three pans.
9. Add the Final Topping: Sprinkle the rest of the topping mixture over the top of the batter in each loaf pan.
10. Bake: Preheat your oven to 350°F (175°C). Bake for 1 1⁄2 hours (90 minutes).
11. Check for Doneness: After 1 hour and 30 minutes, you can check for doneness. Insert a toothpick into the center of a loaf. If it comes out clean or with a few moist crumbs attached, the bread is ready. If there’s wet batter, continue baking for additional 10–15 minute intervals, checking frequently.
12. Cool: Once baked, remove the loaves from the oven and let them cool in their pans on a wire rack for about 10–15 minutes before inverting them onto the rack to cool completely.

Expert Tips & Tricks

• Rhubarb Preparation: If using frozen rhubarb, make sure to thaw it completely and drain off as much liquid as possible. Excess moisture can make the bread soggy.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour too much, resulting in a tough loaf. Mix until just combined.
• Even Distribution: When adding the rhubarb, try to distribute it as evenly as possible throughout the batter for consistent flavor and texture in every slice.
• Topping Control: The topping is designed to create a lovely crisp crust. If you prefer a less sweet or less cinnamony topping, feel free to adjust the quantities to your liking.
• Oven Variations: Ovens can vary in temperature. If you find your bread browning too quickly on the outside before the inside is cooked, you can tent the loaves loosely with aluminum foil during the last 30 minutes of baking.

Serving & Storage Suggestions

This Rhubarb Bread is a delight served slightly warm or at room temperature. It’s wonderful on its own, perhaps with a dusting of powdered sugar, or even better with a dollop of whipped cream or a spoonful of crème fraîche. It also pairs beautifully with a cup of coffee or tea for a delightful breakfast or afternoon snack.

For storage, allow the bread to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. At room temperature, it will keep well for 2–3 days. For longer storage, you can refrigerate it for up to a week. Rhubarb Bread also freezes beautifully. Wrap the cooled loaves tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe bag. It can be frozen for up to 3 months. To reheat, simply thaw overnight in the refrigerator or warm gently in a low oven (around 300°F/150°C) for about 10–15 minutes.

Nutritional Information

(Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	303.1 kcal	–
Calories from Fat	103 kcal	–
Total Fat	11.6 g	17%
Saturated Fat	2.4 g	12%
Cholesterol	17.8 mg	5%
Sodium	269.9 mg	11%
Total Carbohydrate	47.5 g	15%
Dietary Fiber	0.9 g	3%
Sugars	31 g	124%
Protein	3.2 g	6%

Variations & Substitutions

While this recipe is classic and beloved, here are a few ideas for variations:

• Add Nuts or Spices: For an extra layer of flavor and texture, consider adding 1 cup of chopped walnuts or pecans to the batter along with the rhubarb. A pinch of nutmeg or cardamom can also be a delightful addition to the dry ingredients.
• Citrus Zest: The bright acidity of rhubarb pairs wonderfully with citrus. Try adding the zest of one lemon or orange to the batter for a zesty twist.
• Glazed Finish: Instead of the cinnamon-sugar topping, you could opt for a simple lemon glaze made with powdered sugar and lemon juice after the bread has cooled.

FAQs

Q: Can I use frozen rhubarb instead of fresh?
A: Yes, you can. Ensure it’s thawed and thoroughly drained of excess liquid to prevent a soggy loaf.

Q: My bread seems to be browning too quickly on top. What should I do?
A: Tent the loaves loosely with aluminum foil during the latter half of the baking time to prevent the topping from burning while the inside finishes cooking.

Q: How do I know when the bread is fully baked?
A: Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s done.

Q: Can I make this recipe into muffins?
A: Yes, you can adapt this recipe into muffins. Fill muffin liners about two-thirds full and reduce the baking time to approximately 20-25 minutes, or until a toothpick comes out clean.

Q: The recipe calls for buttermilk. What if I don’t have any?
A: You can easily make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 2 cups of milk, letting it sit for 5-10 minutes until it slightly curdles.

Final Thoughts

There’s a certain magic that happens when rhubarb meets sugar and flour, and this Rhubarb Bread is a testament to that beautiful alchemy. It’s a comforting, fragrant loaf that brings the essence of spring indoors. I hope this recipe becomes a cherished tradition in your kitchen as it has in mine. Slice it generously, share it with those you love, and savor the bright, tangy sweetness that only rhubarb can offer. Enjoy every crumb!